What is the best water for coffee? We conclude that hardness and high pH are your friend in terms of maximizing the extracted flavours in your coffee. But, limit your water hardness to within 50 and 80ppm and a pH between 7 and 8.5 to help get consistent extractions and prevent damage to your machines. … Read more
The hario v60 drip scale is a precise tool that provides accurate readings to the 0.1 gram – similar to the Bonavita scale. How do you use a pour over scale? Tare or “zero out” your scale and weigh 20g of coffee. Place your Chemex on the scale and tare it so that the scale … Read more
Pour over coffee brewing involves pouring hot water over coffee grounds. Gravity then takes over, draining the water through the grounds, out the bottom of the cone, and into your mug —voila, coffee! Wait! How does pour over coffee work? Pour over coffee brewing involves pouring hot water over coffee grounds. Gravity then takes over, … Read more
Instead of immersing grounds in cold water for 12+ hours, you simply brew coffee via the pour over method over ice, which only takes 2-4 minutes There are a few names for this style of coffee brewing, but most people call it “Iced Pour Over Coffee, “Japanese Iced Coffee”, or “Flash Chilled” coffee. Can I … Read more